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Quinoa has emerged as one of the most celebrated superfoods in recent years, capturing the attention of health enthusiasts and culinary experts alike. Originating from the Andean region of South America, this ancient grain is not only gluten-free but also boasts a myriad of health benefits, making it a versatile addition to any diet. Quinoa is rich in essential nutrients, and its nutty flavor and fluffy texture make it an excellent base for a variety of dishes. Among these, the Rainbow Quinoa Salad with Tahini Drizzle stands out as a vibrant and wholesome option that delivers both aesthetic appeal and nutritional value.

Rainbow Quinoa Salad with Tahini Drizzle

Discover the vibrant and nutritious Rainbow Quinoa Salad with Tahini Drizzle, a delightful dish packed with colorful vegetables and essential nutrients. This salad showcases quinoa as its star ingredient, offering complete protein and dietary fiber. Loaded with cherry tomatoes, bell peppers, carrots, cucumbers, kale, and red cabbage, it's not only visually stunning but also health-enhancing. The creamy tahini drizzle ties everything together, making it a perfect standalone meal or side. Enjoy a variety of flavors and textures while boosting your health with this easy-to-make recipe.
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Ingredients
  

1 cup quinoa (your choice of blend or variety)

2 cups water or vegetable broth

1 cup cherry tomatoes, halved

1 red bell pepper, diced

1 yellow bell pepper, diced

1 carrot, shredded

1 cup cucumber, diced

1 cup kale, chopped (stems removed)

1/2 cup red cabbage, finely shredded

1/4 cup fresh parsley, chopped

1/4 cup fresh mint, chopped

Salt and pepper to taste

1 tablespoon olive oil (optional)

For the Tahini Drizzle:

1/4 cup tahini

2 tablespoons lemon juice

1 garlic clove, minced

2 tablespoons water (adjust as needed)

Salt, to taste

1 teaspoon maple syrup (optional for a hint of sweetness)

Instructions
 

Cook the Quinoa: Start by rinsing the quinoa under cold running water in a fine-mesh sieve to eliminate its natural bitterness. In a medium saucepan, combine the rinsed quinoa and your choice of water or vegetable broth. Bring the mixture to a rolling boil, then lower the heat to a gentle simmer. Cover the saucepan and let it simmer for 15-20 minutes, or until the quinoa becomes fluffy and all the liquid has been absorbed. Once cooked, remove it from heat and allow it to sit covered for an additional 5 minutes. Finally, fluff the quinoa with a fork.

    Prepare the Vegetables: While the quinoa is cooking, take the time to prepare your vegetables. Halve the cherry tomatoes, dice the red and yellow bell peppers, and cucumber. Shred the carrot, chop the kale, and finely shred the red cabbage. Place all the prepared vegetables into a large mixing bowl and set aside.

      Make the Tahini Drizzle: In a small mixing bowl, whisk together the tahini, lemon juice, minced garlic, and water until well combined. If the sauce is too thick, gradually add more water until you achieve a drizzling consistency. Season the tahini drizzle with salt to taste and stir in maple syrup for added sweetness, if desired.

        Combine the Salad: Once the cooked quinoa has cooled to room temperature, add it to the bowl containing the fresh vegetables. Sprinkle in the chopped parsley and mint to introduce fresh herb flavors. If you are using olive oil, drizzle it over the salad, then season with salt and pepper to enhance the flavors. Gently toss all the ingredients until they are evenly combined.

          Serve: Carefully divide the vibrant rainbow quinoa salad into individual serving bowls or plates. Generously drizzle the tahini sauce over the top, and if you prefer, toss lightly to combine the flavors further. For an extra touch, garnish with additional herbs or a sprinkle of seeds.

            Enjoy: Serve this refreshing salad immediately for a delightful crunch, or allow it to sit for 30 minutes to let the flavors meld beautifully together. This salad is wonderful served chilled or at room temperature.

              Prep Time: 20 minutes | Total Time: 40 minutes | Servings: 4